Geraldine Chicken Recipes

GERALDINE CHICKEN

Geraldine Chicken image

Found on a New Zealand recipe website and adapted for ZWT8 Australia/ New Zealand. This sounds really good, I can't wait to try it.

Provided by AlaskaPam

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 pieces chicken, cut up
2 ounces butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon orange rind, grated
1/2 cup parsley, chopped
1/2 cup dry sherry
1/4 cup water or 1/4 cup chicken stock

Steps:

Remove the skin from the chicken pieces. Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour. Fry quickly on all sides until golden brown.
Sprinkle in the orange rind and parsley and pour in the sherry. Add the stock and stir in the meat juices. Cover and simmer for about 15 minutes, or until chicken is tender.
Serve with a little sauce spooned over each piece of chicken. A little more water may need to be added, depending on how fast it boils away.
Serve with rice.

Nutrition Facts : Calories 465.8, Fat 34.2, SaturatedFat 13.8, Cholesterol 143, Sodium 793.8, Carbohydrate 4.3, Fiber 0.4, Sugar 0.3, Protein 28.7

GERALDINES CHICKEN FRENCH

GERALDINES CHICKEN FRENCH image

Categories Poultry Sauté

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 lb chicken tenders
5 eggs
2 T fresh parsley
2 cloves minced garlic
Salt & pepper
1/3 c parmesan
3 whole lemons
3/4lb clarified butter
1 T chicken base
1 1/2c sherry
Olive oil

Steps:

Pound the chicken thin, then dredge in seasoned flour. Whisk together the eggs, salt, pepper, garlic and parmesan, then dip the floured chicken pieces. Heat olive oil almost to smoking, and quickly sauté the chicken on each side, do not overcook. Drain on paper towels. Next, heat the clarified butter on high heat, then sauté the chicken a second time, until a rich golden color. (To clarify butter, melt it and pour off the clear gold liquid to use, saving the foamy portion for the greens) Roll the lemons on the counter to produce the most juice, and cut into wedges. Squeeze over the chicken, then stir in the chicken base and sherry. Using the creamy portion of the clarified butter, sauté greens-either escarole, spinach or chard-in the creamy butter until wilted, and serve the chicken over the greens, garnishing with lemon slices.

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